Search thousands of recipes reviewed by home cooks like you.

Bacon-Egg Spaghetti

Glennis Kidder

A cheesy creamy sauce for spaghetti with bacon and mushrooms.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
  3. Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
  4. Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

STEPHMEB
18
12/25/2003

I changed a few things when making this:i fried the mushrooms, scrambled the eggs and grilled the bacon all separatly before putting them all together with the cooked spaghetti, then added the cheese cubes and stired! It was quick, colourful and very tasty!

scammask
7
7/11/2007

I didn't use mushrooms, cause I don't like them, but it was Pretty good, a little heavy and sticky.

MICHELLETINKER
7
8/31/2002

added green pepper and onion for a little extra flavor. Very satisfying.